A warm bowl of lemon and rice soup provides a comforting meal for the middle of the day. This recipe combines tender shredded chicken, soft white rice, and a bright citrus broth. The addition of egg yolks creates a thick and smooth texture without relying on heavy cream.
You can prepare this stovetop soup in about half an hour. It is a practical way to use leftover cooked chicken breast. The bright flavor profile pairs well with a crisp side salad or a slice of crusty bread.
Why is Lemon and Rice Soup a Must-Try?
Tempering the egg yolks with hot broth prevents them from scrambling when added to the main pot.
Cooking the dry rice directly in the chicken stock allows the grains to absorb the savory flavors as they soften.
Adding the shredded chicken alongside the rice ensures the meat warms through completely without overcooking.
Ingredients for Lemon and Rice Soup
• Chicken stock: Choose a low-sodium option so you can control the salt level in the finished dish.
• White rice: Long-grain white rice holds its shape well during boiling. Rinsing the rice first removes excess starch.
• Cooked chicken: Leftover baked chicken breast or pulled rotisserie chicken works well.
• Lemon juice: Squeeze fresh lemons rather than using bottled juice for a cleaner citrus flavor.
• Egg yolks: Separate the yolks carefully. Save the whites for another recipe like an omelet.
Exact quantities are in the recipe card below.
How to Make Lemon and Rice Soup
Step 1: Saute the vegetables
Warm the olive oil in a large pot. Cook the diced onion and celery until they are soft and translucent. This builds the flavor base for the broth.
Step 2: Simmer the rice and chicken
Pour the chicken stock into the pot and bring it to a gentle simmer. Stir in the dry white rice and the shredded chicken breast. Let the mixture cook until the rice grains are tender.
Step 3: Temper the egg yolks
Whisk the egg yolks and citrus juice together in a separate bowl. Slowly stream a small amount of hot broth into the bowl while whisking constantly. This gradual heating protects the eggs from curdling.
Step 4: Finish the soup
Stir the tempered egg mixture back into the main pot. Heat the soup gently until it thickens slightly and reaches a safe temperature. Season the dish and add fresh dill before serving.
What to Serve with Lemon and Rice Soup
This soup goes well with toasted pita wedges or a slice of sourdough bread. A basic cucumber and tomato salad is a nice side dish.
Expert Tips for Lemon and Rice Soup
The soup must reach a safe internal temperature of 160°F (71°C) after adding the egg yolks to ensure the eggs are fully cooked. Use an instant-read thermometer to check.
Make sure to pour the hot broth into the eggs very slowly when tempering. This prevents the yolks from scrambling.
If you use leftover rotisserie chicken, remove the skin before shredding the breast meat.
How to Store and Freeze Lemon and Rice Soup
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended because the rice will become mushy and the egg mixture may separate. Reheat gently on the stove over low heat until it reaches 165°F (74°C), stirring often so the eggs do not curdle.
Lemon and Rice Soup Recipe FAQs
Why did my egg yolks scramble in the soup?
The eggs will scramble if they hit boiling liquid or if they are not tempered first. Always whisk a little hot broth into the yolks before adding them to the pot.
Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time. You will need to simmer the soup for 40 to 45 minutes before adding the chicken and eggs.
Does this soup taste very sour?
The citrus flavor is noticeable but balanced by the savory chicken stock and rich egg yolks. You can reduce the juice to a third of a cup if you prefer a milder taste.
Lemon and Rice Soup
Ingredients
- 1 tablespoon olive oil 15 ml
- 1 small yellow onion diced
- 2 celery ribs diced
- 6 cups chicken stock 1.4 L
- 1/2 cup uncooked white rice 100 g
- 1 cup cooked chicken breast shredded, 140 g
- 3 large egg yolks
- 1/2 cup fresh lemon juice 120 ml
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh dill chopped, optional
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and celery to the pot. Cook for 5 minutes until the vegetables soften and turn translucent.
- Pour in the chicken stock and bring the liquid to a simmer.
- Stir in the uncooked white rice and the shredded cooked chicken breast.
- Cook for 15 minutes. The rice should be tender and the liquid will reduce slightly. Turn the heat to low.
- Whisk the egg yolks and fresh lemon juice together in a medium bowl.
- Scoop one cup of the hot broth from the pot. Slowly pour the hot broth into the egg mixture while whisking constantly to temper the yolks.
- Slowly pour the tempered egg mixture back into the soup pot, stirring continuously. Heat gently until the soup thickens and reaches a safe internal temperature of 160°F (71°C). Do not let it boil.
- Season with salt and pepper. Serve warm with chopped fresh dill if desired.
Notes
